Recipe - Deviled Chicken Halves

1 Frying chicken; (about 3
lb.)
2 tablespoon Fresh lemon juice
1 teaspoon Mustard
One fourth cup Minced green onion
1 Clove garlic; pressed
Lemon wedges
One fourth cup Melted butter or margarine
2 tablespoon Olive or salad oil
One fourth teaspoon Cayenne pepper
2 tablespoon Minced fresh parsley
1 teaspoon Salt

Wash and dry chicken. Split into halves down middle of back and middle of
breast. Mix butter with lemon juice, olive oil, mustard and cayenne. Brush
chicken all over with this mixture, using about half of it. Mix onions,
parsley, garlic and salt into the remainder of the butter mixture. Arrange
chicken on broiler pan, skin side down. Broil 5 to 7 inches from the source
of heat for 20 minutes. Turn and broil for 10 minutes; baste with the
onionparsley mixture. Continue broiling for 10 minutes longer or until
chicken is tender and chicken juices are clear. Cut and serve with lemon
wedges to squeeze over chicken.

Tips: Chicken can be prepared ready for broiling ahead of time and
onionparsley mixture made ahead and refrigerated. This is also an
excellent baste for barbecued chicken. Follow directions except cook
chicken over charcoal, turning once.

MasterCook formatted by Martha Hicks using Buster 20.c.

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 27, 1998